Preheat your oven to 375°F (190°C) and grease two mini muffin tins with cooking spray or butter.

Melt the cold unsalted butter and combine it with crushed Ritz crackers and shredded sharp cheddar cheese, then press into the bottom of the muffin tins.

Cook elbow macaroni until just shy of al dente (about 6-7 minutes), drain and rinse under cold water.

In a mixing bowl, combine macaroni, garlic and herb cheese, cheddar cheese, sour cream, milk, eggs, melted butter, salt, and pepper.

Spoon the macaroni mixture into the prepared crusts, mounding slightly over the edges.

Bake for 12-14 minutes until edges are set and tops are golden, and a toothpick comes out clean.

Cool for 10 minutes before removing from muffin tins and serve warm.